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Maple Spice Pecan Pie

Makes 1 (9-inch) pie

• Pastry for 1 (9-inch) pie
• 3 large eggs
• 3/4 cup firmly packed dark brown sugar
• 1 cup pure maple syrup
• 3 tablespoons unsalted butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 11/2 cups coarsely chopped pecans

Line a pie plate with pastry dough, crimp edges and prick the bottom and sides of the pastry in a few places with a fork. Freeze crust for at least 30 minutes, or cover and freeze for up to 3 days.

Preheat oven to 450 degrees. Bake crust until pale gold, about 15 minutes. Transfer crust, still in pan, to a wire rack to cool completely. Reduce oven temperature to 350 degrees.

To make the filling: In a large bowl, whisk together eggs and brown sugar until sugar dissolves. Add maple syrup, butter, lemon juice, vanilla, nutmeg and salt, and whisk to blend. Mix in the pecans. Pour the filling into the crust. Bake until filling is puffed and set, about 35 minutes. Transfer to a rack, and let cool completely before serving.

(Adapted from Williams-Somona Kitchen Library.)

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